SALT AND PEPPER FRIED TOFU RECIPES

Name: Salt and Pepper Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 block regular firm tofu ( , not super soft or firm); 3 tbsp. vegetable cooking oil; 1 scallion ( , finely chopped ); 2 garlic cloves ( , minced ); 3 fresh chilis ( , cut into small circles ); 1/2 cup potato starch; 1/2 tbsp. salt (, or to taste); 1 tbsp. Sichuan peppercorn

SALT AND PEPPER TOFU | CHINA SICHUAN FOOD

Salt and Pepper Tofu | China Sichuan Food image

Sichuan pepper and salt tofu. Excellent vegan recipe. Two versions introduced.

Provided by Elaine

Categories Side Dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 8

Ingredients

1 block regular firm tofu ( , not super soft or firm)
3 tbsp. vegetable cooking oil
1 scallion ( , finely chopped )
2 garlic cloves ( , minced )
3 fresh chilis ( , cut into small circles )
1/2 cup potato starch
1/2 tbsp. salt (, or to taste)
1 tbsp. Sichuan peppercorn

Steps:

Cut tofu into small cubes and then coat with a thin layer of starch.
Heat oil in wok and slowly fry the tofu blocks until crispy and slightly browned.
Remove extra oil, only leave around 1 tablespoon of oil in pan, fry garlic, scallion and chili pepper until aromatic, turn off the fire. Return tofu and sprinkle salt and pepper. Toss well.

Nutrition Facts : Calories 319 kcal, CarbohydrateContent 11 g, ProteinContent 19 g, FatContent 24 g, SaturatedFatContent 13 g, SodiumContent 1443 mg, FiberContent 4 g, SugarContent 1 g, ServingSize 1 serving

SALT AND PEPPER TOFU RECIPE | GOOD FOOD

Salt and pepper tofu Recipe | Good Food image

You don't need a huge amount of oil to deep-fry the tofu for this dish. Just use a small saucepan and fry in batches.

Provided by Adam Liaw

Categories Lunch

Total Time 30 minutes

Yield SERVES 4 as part of a shared meal

Number Of Ingredients 7

Ingredients

600g classic tofu (should be soft to the touch but not silken)
1 cup potato starch (or corn starch)
2-4 cups vegetable oil, for deep frying
3 cloves garlic, roughly chopped
1 large red chilli, roughly chopped
2 spring onions, sliced
salt and freshly ground black pepper

Steps:

1. Put the tofu between two pieces of kitchen paper and place a plate on top. Stand for about 10 minutes to press and remove excess moisture. Cut the tofu into 5cm cubes and roll in the starch. Allow to stand for 5 minutes while you heat the oil to 175C.

2. Fry the tofu in batches for about 3 minutes each batch, then drain on a wire rack.

3. Heat a wok over medium heat and add about 1 tbsp of oil (I prefer to use fresh oil for this, but you can use the frying oil if you like). Add the garlic, chilli and spring onions and fry until fragrant, about 30 seconds. Add the tofu, season very well with salt and black pepper and gently toss to coat the tofu in the fried aromatics. Remove to a plate and serve.

Also try: Stir-fried cauliflower with Sichuan pepper

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

Buy Now

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Salt and Pepper Tofu is a delicious vegetarian (and vegan) dish, often enjoyed at Chinese and Vietnamese restaurants. This easy version pan-fries tofu to crispy perfection and tossed with fragrant scallions, garlic and red chilies and a special mix of spices. The result is wonderfully crispy tofu that's simple but addicting. Serve as a salty appetizer with drinks or as a meal with a side of steamed rice and veggies.
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You don't need a huge amount of oil to deep-fry the tofu for this dish. Just use a small saucepan and fry in batches.
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Total Time 30 minutes
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1. Put the tofu between two pieces of kitchen paper and place a plate on top. Stand for about 10 minutes to press and remove excess moisture. Cut the tofu into 5cm cubes and roll in the starch. Allow to stand for 5 minutes while you heat the oil to 175C.

2. Fry the tofu in batches for about 3 minutes each batch, then drain on a wire rack.

3. Heat a wok over medium heat and add about 1 tbsp of oil (I prefer to use fresh oil for this, but you can use the frying oil if you like). Add the garlic, chilli and spring onions and fry until fragrant, about 30 seconds. Add the tofu, season very well with salt and black pepper and gently toss to coat the tofu in the fried aromatics. Remove to a plate and serve.

Also try: Stir-fried cauliflower with Sichuan pepper

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

Buy Now

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